Ingredients
- For the cake:
- 6 large egg whites
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup plus 1 tablespoon cake flour, sifted
- For the filling:
- 4 ounces cream cheese, softened
- 3/4 cup heavy cream
- 1 tablespoon granulated sugar
- Optional decorations:
- Powdered sugar for dusting
- Pastel sprinkles or coconut flakes
Instructions
- Preheat oven to 180°C (350°F) and line a rectangular baking tray with parchment paper.
- Beat egg whites with lemon juice and salt until soft peaks form.
- Gradually add sugar and beat until stiff, glossy peaks form.
- Gently fold in sifted cake flour without deflating the mixture.
- Spread batter evenly into the prepared pan.
- Bake for 10–12 minutes until lightly golden and springy to touch.
- Turn cake onto a powdered sugar-dusted towel, remove parchment, and roll gently while warm. Let cool.
- Beat cream cheese until smooth.
- Whip heavy cream with sugar to soft peaks and fold into cream cheese.
- Unroll cooled cake, spread filling evenly, then roll back up.
- Refrigerate for at least 1 hour before serving.
- Dust with powdered sugar and decorate as desired.
Notes
- Roll the cake while warm to prevent cracking.
- Fold batter gently to keep it airy.
- Add vanilla or almond extract for extra flavor.
- Incorporate fruit like strawberries or raspberries for variation.
- Chill before slicing for cleaner cuts.
- Store refrigerated for up to 3 days.
- Freeze tightly wrapped for up to 1 month.
- Serve chilled for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 45 mg
